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Field editor Sharon Evans of Clear Lake, Iowa reports. "This high cake won a blue ribbon for 'best chiffon cake' at our country fair."
Nutritional Facts 1 serving (1 piece) equals 402 calories, 17 g fat (5 g saturated fat), 118 mg cholesterol, 331 mg sodium, 58 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Marble Chiffon Cake in Taste of Home June/July 1998, p67
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Reviewed on Jan. 02, 2012 by pardis
I love this cake .I've made it many times.Thank you very much
Reviewed on Jan. 01, 2012 by pardis
thank you for this recipe .It's very very good cake and I love it.It's one of the best chiffon cakes that I made it.
thank you for this recipe .It's very very good cake and I love it.
It's one of the best chiffon cakes that I made it.
Reviewed on May. 02, 2010 by cactuslady
We absolutely LOVE this cake, I've made it many times for family and friends. Though I've made it with the glaze, we prefer the cake with a dollop of lite Cool-Whip.
Reviewed on Sep. 22, 2009 by FamilyCorner
I actually found this recipe in an OLD magazine issue I picked up at a thrift store. I had photocopied the recipe and passed on the mag, so I don't know which one. However, I really wish I would have googled it FIRST because the web version here is different than the print version. I should have known better when the print version said to beat the whites to soft peaks. :( My cake rose and then buckled in a weird way. It still tastes delicious, it's just an ugly duckling. LOL I will make it again only using THESE directions :)
Reviewed on Jun. 12, 2009 by cranberrylane
I loved making this cake. I dropped the orange ingredients and substituted vanilla extract with a chocolate buttercream frosting. Better suited to my family's taste. Perfect!
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